John Myers
Sliced deer
The perfect sliced deer recipe with a picture and simple step-by-step instructions.
- 500 g Roe venison cut into small cubes / strips
- 50 g Finely sliced wild boar ham
- 3 tbsp Stick sponge TK
- 1 tsp Dried porcini mushrooms
- 1 piece Red chilli pepper, finely chopped without seeds
- 1 some Lard / fat
- 0,5 liter Wild fund
- 0,5 liter Red wine
- 2 tbsp Cream
- 1 tsp Freshly finely chopped rosemary needles
- 2 tbsp Blueberry jam from your own supply
- 3 piece Allspice grains crushed
- 3 piece Crushed juniper berry
- 1 pinch Black pepper from the mill
- 1 pinch Würzsalz see my KB: http://www./rezept/436997/Wuerzsalz-mit-der-Macadamianuss.html
- 3 Thyme branches
- Fry the meat with the onions in lard. Fry the wild boar ham extra and add to the meat. Let the chilli roast briefly. Then stir in the dried mushrooms.
- Now pour on the game stock and some red wine. Juniper, allspice, thyme sprigs (these spices are in a tea egg), rosemary and season with pepper and seasoning salt.
- Then put the lid on the saucepan and let everything slowly simmer until the meat is soft. Stir every now and then and add liquid if necessary.
- Sear the frozen mushrooms until the water in the mushrooms is out, and then add them to the shredded ones.
- When the meat is soft, stir in the blueberry jam and cream, add the rest of the red wine and bring everything to a boil while stirring. Season again to taste and serve. Of course, remove the tea egg beforehand.
- Leave the side dishes to everyone’s taste. We had colorful noodles and kohlrabi vegetables according to this recipe: kohlrabi-tomato-herbs-cream-vegetables, with it.
- The third plate is that of my loved one. She put another dollop of blueberry jam on her plate.
- I regularly get roe deer legs (last picture) from my hunter friend during the hunting season. I usually make a club with NT in the oven. I divide the other and make venison schnitzel out of it and shredded meat out of the rest.
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